|
Citra Simcoe And Chinook IPA
|
California Common Beer
|
5.5 Gallons |
1.06 |
1.011 |
6.51 |
49.46 |
7.86 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 5:03 PM |
| Notes: |
|
|
Crags Ale - 30l
|
Best Bitter
|
30 Litres |
1.043 |
1.01 |
4.29 |
33.29 |
8.56 °L
|
3K |
0 |
|
|
|
| Boil
Size: 35.1 Litres |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2015 2:05 PM |
Notes: Mash Liquor - 16 Litres
Sparge Liquor - 25 litres. |
|
|
Pilsner Urquell
|
Czech Premium Pale Lager
|
25 Litres |
1.045 |
1.008 |
4.83 |
16.72 |
6.99 °L
|
3K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Cane Sugar |
Priming Amount: N/A |
Creation
Date: 6/5/2016 1:17 PM |
Notes: Delicious!
|
|
|
Pecan Porter
|
American Porter
|
5.5 Gallons |
1.064 |
1.015 |
6.42 |
36.52 |
42.05 °L
|
3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2016 7:34 PM |
| Notes: Roast pecans until aromatics are released; grind coarsely and add to mash. |
|
|
Graham Cracker Botchet Braggot
|
Braggot
|
5 Gallons |
1.136 |
1.039 |
12.64 |
26.48 |
18.13 °L
|
3K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2015 4:33 PM |
Notes: Make half of honey into a bochet prior to adding
Add honey at intervals, don't just add it to wort at fermenting
143 strike, 20 minutes -- 9.5 quarts
212 strike, 70 minutes -- 6.5 quarts
212 sparge, 20 minutes -- 3.8 *gallons*
|
|
|
Chili Blonde
|
Blonde Ale
|
38 Litres |
1.042 |
1.007 |
4.56 |
21.65 |
4.55 °L
|
3K |
1 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2017 11:19 PM |
Notes: This is not my own recipe, but taken from homebrewtalk.com member Biermuncher
14 days primary, then bottle / keg @ ~2.4 vol Co2 |
|
|
Smoked Cherry Ale
|
American Pale Ale
|
5.5 Gallons |
1.065 |
1.021 |
5.69 |
33.59 |
6.12 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2015 11:58 AM |
| Notes: smoked malt is a cherry wood smoked malt by briess |
|
|
English Pale Ale
|
Extra Special/Strong Bitter (ESB)
|
13.5 Litres |
1.067 |
1.019 |
6.26 |
38.85 |
10.24 °L
|
3K |
1 |
|
|
|
| Boil
Size: 18.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2016 11:28 PM |
| Notes: 7º cocción (incremento volúmenes X 1.2) |
|
|
Pumpkin Mash Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
13.85 |
17.6 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 1/2 Cup |
Creation
Date: 9/5/2012 7:56 PM |
Notes: Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the mash. Rice hulls are helpful to prevent stuck sparges.
Make a "tea" and add the pumpkin spice to the secondary. If you dump it in dry it will collect on top and wont have the same affect. I've done the same during bottling with similar results, but I like the extra settling time of the secondary. |
|
|
Viking Beer
|
British Golden Ale
|
24 Litres |
1.054 |
1.016 |
4.99 |
26.87 |
4.8 °L
|
3K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 85 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2016 12:20 PM |
| Notes: |
|
|
The Cursed Brew (Maudite Clone-ish)
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.082 |
1.019 |
8.36 |
24.83 |
19.6 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 4:44 AM |
| Notes: |
|
|
American Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.49 |
34.71 |
11.06 °L
|
3K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force |
Priming Amount: 24 lbs |
Creation
Date: 2/15/2014 10:38 PM |
| Notes: |
|
|
Lemon Drop IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.013 |
6.89 |
93.51 |
7.9 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2015 1:35 AM |
Notes: Add 1oz Lemon Drop hops (4.5%) in the boil at 5min and 3min.
Recipe won't let me save it.
OG= 1.060
Gravity after 2 weeks= 1.010
6.5% abv
Added 12oz honey to secondary.
Color is spot on! Smells incredible! |
|
|
Creme Brulee Stout Clone
|
Russian Imperial Stout
|
5 Gallons |
1.106 |
1.041 |
8.58 |
82.82 |
30.79 °L
|
3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2015 7:06 PM |
| Notes: |
|
|
Liquid Mistletoe
|
Cyser (Apple Melomel)
|
5.5 Gallons |
1.138 |
1.035 |
13.63 |
0 |
6.59 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2012 8:13 AM |
Notes: So here is what I did:
Boil Cider, Honey, Cinnamon Sticks, and cloves for 60 minutes. At 15 minutes before end of boil add orange peel.
Be sure to rehydrate yeast (Lalvin ICV D47 is a freeze dried wine yeast). Also, aerate your wort VERY well before pitching the yeast and 2-3 times per day before the first sugar break. I use a wort aeration system (pure O2 injection using an oxygen stone), so I aerated for about 1 minute pre-pitch, then about 30-45 seconds a day.
|
|
|
Toffee Milk Stout
|
Sweet Stout
|
25 Litres |
1.069 |
1.017 |
6.88 |
27.11 |
29.52 °L
|
3K |
1 |
|
|
|
| Boil
Size: 26.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 78 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2018 12:14 PM |
| Notes: Melt 1 pound each of table sugar and DME for toffee caramel flavor, heat until desired color is achieved, and let cool. Reconstitute with brew water and add to boil |
|
|
Chimay Grande Reserve
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.084 |
1.018 |
8.61 |
12.58 |
34.47 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2021 9:44 PM |
| Notes: |
|
|
Peated Belgian Ale (Adelscott)
|
Other Smoked Beer
|
50 Litres |
1.061 |
1.017 |
5.76 |
25.7 |
20.39 °L
|
3K |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2016 4:44 PM |
| Notes: |
|
|
Sweet Spud Ale
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.1 |
1.024 |
9.92 |
79.37 |
31.13 °L
|
3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 73.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/27/2016 7:24 PM |
| Notes: My Spud made it to the second round of the 2017 Best Florida Beer Homebrew Competition with an average score of 42 out of 50. I am looking forward to the judges comments as I prepare for another seasonal ale brew day! |
|
|
Banana Milkshake
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.07 |
1.018 |
6.87 |
39.56 |
3.82 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: sucrose |
Priming Amount: 3.8 oz |
Creation
Date: 11/25/2020 2:01 AM |
Notes: Banana Milkshake is a... you guessed it, banana-flavored milkshake IPA. The banana flavor mostly comes from a special yeast that is a derivative strain of its parental Hefeweizen yeast. The major difference being that this yeast, Omega "Bananza" doesn't create clove and pepper-like esters. It also imparts a light pair flavor. The hops complement the flavor profile of the yeast with the aromas and flavors of banana, pear, orange, and fruity spice. Creaminess and residual unfermentable sugars come from the lactose. The grain bill offers notes of bread, cracker, and honey.
For prime banana esters, pitch yeast at 68°F (20°C) and let it free rise to 74°F (21-23°C.) |
|
|
|
|